Month of Tea Brewing 2017  

Day #6

Nilgiri Black Tea

Nilgiri Black Tea

Nilgiri teas grow in the Southernmost areas of India. This is an area primarily known for black tea – even though there are many other categories of tea produced here. You frequently experience Nilgiri Tea in black tea blends such as English Breakfast Tea and may not even realize the diversity of tea in your cup.

In the last few years, some purveyors of artisan teas offer teas from specific Nilgiri estates. And there are several different kinds of tea from this region – other than just black.


Basic Brewing Tip: 

Not all teapots are built the same. And the cost of the teapot doesn’t always indicate how easy it will be to brew and serve tea. Look for well-fitting lids that have a flange or knob inside that secures the lid in place as you tip it to pour. If there is an infuser basket, check to see that the lid fits as well with the basket removed as it down with the basket in place. And a spout that holds a bit of the hot tea, only to let it drip later can be annoying. The handle should fit comfortably in your hand and be open enough for you to hold the teapot securely without your knuckles having to press against the warm side. And then, be able to slip comfortably in and out.

The more you brew tea in a teapot vs. dunking bags in a mug, the more you will begin to appreciate the ones that fit your hands and your style. 

Sincerely Sipping . . .  Babette


Western-Style Teapot


White Teapot with ceramic infuser

When you’re brewing loose-leaf tea in a Western-style teapot, it is important to remember that, the entire time the leaves remain in contact with the water, the tea will continue to infuse and become much stronger. For some teas, they might become unpleasantly bitter. If you’re using an infuser fitted into the teapot, only add enough water to brew the amount of tea you will serve at one time. Or, be prepared to dilute the concentrated brew with some hot water or milk  –  to taste!

Two More “Fun-With-Tea”

Pinterest Boards

Pinterest Board: Nilgiri Tea Sommelier
PINTEREST-Traditional Teapots

Brewing Vessels

In the earliest Chinese history of tea drinking, leaves were boiled in water in open pans. But the Ming Dynasty fashion for steeping processed leaves in hot water  created the need for a covered vessel in which to infuse the leaves and keep the liquor hot. Ewers, that resembled a modern teapot, had been used for wine for centuries in China and these were adapted to tea brewing.

Jane Pettigrew

Author, "The Tea Companion"

Tea Association of Canada

2017 Hot Tea Month Video

International Tea Sipper Society

Month of Tea – Review